Turkish Egg Salad With Spinach and Herbs
Turkish Egg Salad With Spinach and Herbs
Makes 4 to 6 servings
In the Turkish egg salad called nergisleme, herbs typically are tossed into the chopped eggs, and the whole mixture is seasoned with little more than olive oil and spicy chili. We take a slightly different approach, dressing a mixture of spinach and herbs with a lemon vinaigrette spiked with both sumac and Aleppo pepper (or paprika mixed with cayenne), which we then use as a bed for the eggs. Pinenuts or chopped, toasted walnuts add texture but are optional.
Serve with warm flatbread.
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespooon lime juice (or 1 teaspoon ground sumac)
1 teaspoon Aleppo pepper or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper
¼ teaspoon Kosher salt
8 large eggs, hard boiled (*)
1 5-ounce container baby spinach (or arugula)
1 bunch scallions, thinly sliced
1 cup lightly packed fresh dill, finely chopped (about half a bunch)
2 tablespoons pinenuts (or roughly chopped walnuts) toasted (optional)
- In a large bowl, whisk together the oil, lemon juice, sumac, Aleppo pepper, and ¼ teaspoon salt. Set aside 2 tablespoons of the dressing into a small bowl. Set both bowls aside.
- Peel the eggs and chop them into ¼-inch pieces; set aside.
- Whisk the dressing in the large bowl to recombine. Add the spinach, scallions, and dill, then toss well.
- Transfer to a serving platter, creating a bed of greens, then top with the eggs.
- Drizzle the reserved dressing onto the eggs, then sprinkle with the walnuts (if using).
(*) Use Instant Pot 5-5-5 method Or steam them:
Be sure not to overcook the eggs. Use Instant Pot 5-5-5 method (or steam them for 11 minutes yields fully cooked but still creamy yolks. Make sure to transfer the eggs right away to an ice bath; this stops the cooking and also cools them quickly for easy peeling.)
- Fill a large saucepan with 1 inch of
water. Place a folding steamer basket in the pan, cover, and bring to a
boil over medium-high heat. When the water is boiling, add the eggs,
cover, and cook for 11 minutes.
- Meanwhile, fill a medium bowl with ice
water.
- When the eggs are done, immediately transfer them to the ice bath and let stand until cooled, about 5 minutes.